This grilled shrimp with zoodles is a light yet satisfying dish that brings together fresh herbs, bright citrus, and tender seafood.
It’s perfect for a low-calorie dinner that still feels flavorful and complete, with a vibrant basil-almond dressing tying everything together.
Why You’ll Love This Recipe
This dish is fresh, vibrant, and packed with clean flavors from herbs, lemon, and garlic.
It’s naturally low in carbs and calories while still being filling and satisfying.
The basil-almond dressing doubles as both marinade and sauce, saving time and boosting flavor.
It comes together quickly, making it perfect for weeknight dinners.
What You’ll Need (Ingredient Highlights)
Fresh basil forms the base of the dressing, giving it a bright and aromatic flavor.
Toasted almonds add a subtle nuttiness and depth to both the sauce and topping.
Zucchini noodles provide a light, low-carb alternative to pasta.
Shrimp cooks quickly and absorbs the marinade beautifully.
Lemon zest and juice enhance freshness and balance the richness of the olive oil.
Pro Tips Before You Start
Toast the almonds beforehand to bring out their full flavor.
Do not overcook the zucchini noodles to keep them from becoming watery.
Make sure the pan is hot before adding shrimp for a nice sear.
Pat shrimp dry before marinating to help them cook evenly.
How to Make Grilled Shrimp With Zoodles
Step 1 – Make the dressing
Blend basil, olive oil, toasted almonds, white wine vinegar, shallot, garlic, lemon zest, and chili flakes until smooth. Taste and adjust seasoning if needed.
Step 2 – Marinate and cook the shrimp
Pat shrimp dry and toss with a portion of the dressing, olive oil, lemon juice, salt, and pepper. Cook in a hot pan for 2–3 minutes per side until opaque and lightly charred.
Step 3 – Cook the zoodles
Heat olive oil in a skillet and sauté zucchini noodles for 1–2 minutes until tender-crisp. Toss with remaining dressing until evenly coated.
Step 4 – Assemble and serve
Plate the zoodles, top with grilled shrimp, and finish with chopped almonds and parmesan cheese. Serve immediately while warm.
What to Serve Them With
Pair with a light green salad for a refreshing, balanced meal.
Serve alongside crusty bread if you want something more filling.
A glass of chilled white wine complements the citrus and herbs beautifully.
Variations / Substitutions
Swap almonds with pine nuts or walnuts for a different flavor profile.
Use chicken or scallops instead of shrimp if preferred.
Replace parmesan with a dairy-free alternative to keep it vegan-friendly.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently or enjoy cold as a refreshing salad-style dish.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the dressing and spiralize the zucchini in advance.
How should I store leftovers?
Keep leftovers in an airtight container in the fridge to maintain freshness.
Can I freeze this dish?
It’s not recommended as zucchini noodles release water when thawed.
Can I substitute some of the ingredients?
Yes, you can adjust nuts, protein, or cheese based on preference.
How long does this recipe take to make?
It typically takes about 25–30 minutes from start to finish.
Is this recipe kid-friendly?
Yes, though you may want to reduce chili flakes for a milder flavor.
Can I make this dish gluten-free or dairy-free?
It is naturally gluten-free and can be made dairy-free by omitting cheese.
What should I serve it with?
It pairs well with salads, bread, or light sides.
Do I need special equipment?
A spiralizer is helpful but not required if using pre-made zoodles.
How do I know when it’s perfectly cooked?
Shrimp should be opaque and firm, and zoodles should remain slightly crisp.
Final Thoughts
This grilled shrimp with zoodles is a fresh, flavorful meal that feels light without sacrificing taste.
It’s a great option for quick dinners, healthy eating, or when you want something simple yet impressive.
Full Recipe Card
Ingredients
2 cups basil (packed tightly for accurate volume)
4 fl oz olive oil
1/4 cup almonds (toasted)
1.5 tbsp white wine vinegar
1 large shallot
3 cloves garlic
1 lemon (zested)
1/2 tsp red chili flakes
1 lb large shrimp (peeled and deveined)
1 tbsp olive oil
1 tbsp fresh lemon juice
1/2 tsp sea salt
1/4 tsp cracked black pepper
5 medium zucchini (spiralized)
1 tbsp toasted almonds (chopped)
2 tbsp grated parmesan cheese
Instructions
Blend basil, olive oil, almonds, vinegar, shallot, garlic, lemon zest, and chili flakes until smooth.
Toss shrimp with some dressing, olive oil, lemon juice, salt, and pepper. Cook 2–3 minutes per side.
Sauté zucchini noodles briefly, then toss with remaining dressing.
Assemble with shrimp on top and finish with almonds and parmesan. Serve immediately.
